The Atlanta Food & Wine Festival was this weekend and I had the opportunity to attend the Saturday classes and explore the tasting tents for some of the best food (& booze) I’ve ever had… It’s such an insanely perfect experience for any foodie (and don’t worry, I got over 16,000 steps in throughout my day) 😉
A recap of AFWF2015!
- At 10 AM I attended the Leftover BBQ
talk by Chris Lilly, owner of Big Bob Gibson BBQ in Decatur, Alabama. This was definitely a change of pace from my typical breakfast but so so good.
Pictured is the BBQ smoked chicken salad, smoked pork shoulder tortilla with Serrano pepper coleslaw, & BBQ gumbo.
The smoked bbq chicken salad was phenomenal, but both the BBQ gumbo and smoked pork shoulder tortilla were delicious, too! You can read more about Chris Lilly here: http://atlfoodandwinefestival.com/talent/alabama/chris-lilly/
- The 11:30 presentation was Trash Fish: A Chef’s Treasure, presented by Bryan Caswell, Kevin Johnson & PJ Stoops. This was my favorite presentation by topic, especially with my interest and background in marine biology. The presenters did a wonderful job promoting seafood sustainability, and emphasized that the by-catch from the fishing industry, or “trash fish,” can be equally delicious (or MORE so) and comparable to the “crowd pleasing” fish like halibut, salmon, and red snapper. I also loved the unique dishes, especially the fried fish skins and bones (using the whole animal, no waste! pictured above). The fried fish tails (pictured right) were surprisingly succulent & also incredible.
- Fact v. Fi(sh)tion, presented by Derek Emerson, Spike Gjerde & Ryan Prewitt, was the final presentation before I headed out to the tasting tents. These guys were also big on seafood sustainability and building relationships with the fishers and guys selling you their hard-earned seafood, and the dishes did not disappoint. We started off with sustainable farmed oysters (SEX DRIVE UP) while the chefs cooked up snapper, filling the room with the most mouthwatering aromas. For the first time I tried a whole fried soft shelled crab (incredible but not pictured), and I was completely surprised that you could eat the entire crab, even the claws! The red snapper (also not pictured)was finally served on a bed of at the end of the presentation, and was to die for! Unfortunately, because the presentation had run a bit late, Jeremy and I had to bolt out to catch my family in the line for the tasting tents.